Name: Sheet pan baked eggs and vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 9 large egg whites; 3/4 red bell pepper, sliced into thin strips; 2 oz kale, torn into bite-size pieces; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika

Nutrition

Per serving

410 calories

Protein: 47g; 46% of calories
Carbs: 18g; 18% of calories
Fat: 16g; 35% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Toss the red bell pepper and kale with the olive oil, half the salt, half the pepper, and half the smoked paprika. Spread the vegetables in an even layer. Roast for 10 minutes until the kale is crisp and the peppers are slightly softened.
Remove the pan from the oven. Use a spoon to make 6 small wells in the vegetable mixture. Crack a whole egg into each of 2 wells. Divide the egg whites evenly among the remaining 4 wells. Season the eggs with the remaining salt, pepper, and smoked paprika. Return the pan to the oven and bake for 8 to 10 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.

Nutrition

Ingredients

Instructions

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